|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed sausage gravy at 112, placed on cook line less than 2 hours prior, reheated. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed yogurt on cold line at 53 degrees, discarded; sliced melon at 54 on cold line, discarded; butter packets in 2 door deli cooler at 54, discarded; egg product, 60 discarded; spinach 48, discarded. CDI - Discarded |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed no date marks on roast beef, cooked Monday. Observed no date on breakfast casserole cooked Monday. CDI - Dated with make date. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed sliced tomatoes at 54 degrees in plastic container, warped. Improvement from previous inspection. |